Potato and Forest Mushroom Lasagna with Nage Butter Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

I think this dish can challenge any lasagna made from conventional pasta, and the technique of making tender potato sheets is really quite easily mastered once you have done it two or three times. The recipe calls for four different types of mushrooms, but in a pinch you could use 3/4 pound of one kind of mushroom, although, of course the flavor will not be as rich. You could cook the potato layer earlier in the day and leave them, covered with the parchment paper, until just before assembling the dish.



  • 1/4 cup unsalted butter, melted
  • salt and freshly ground white pepper
  • 2 large Idaho potatoes, peeled and trimmed into approximately 3-inch by 2-inch blocks (reserve the trimmings in a bowl of cold water to make mashed potatoes, if desired)


Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and brush them with some of the melted butter. Sprinkle a little salt and pepper onto the paper. With a mandoline or a sharp knife, cut the potato blocks carefully crosswise into 1/8-inch-thick rectangles (each potato should yield 9 to 10 slices) and arrange them in a single layer on the baking sheets. Brush the slices well with the butter and sprinkle with a little more salt and pepper. Cover with another sheet of parchment paper and bake for 12 to 15 minutes or until fork-tender. Set aside, on the baking sheets.

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